Intestinal Broom Salad

Put the nuts or seeds in a small pot with about 2 inches of water. Boil on medium-high to high for about 5 minutes, until very soft. Boiling makes the dressing smooth instead of grainy.

While they boil, add the herb (torn up), ginger, lightly chopped garlic, lemon and lime juice, orange juice and maple syrup to the blender cup. Add the optional green and white salicornia salts too if you are using them.

Strain the nuts or seeds and rinse briefly with cool water. Drain them and add to the blender. Pour in clean water up to about where the nuts sit in the cup. Start low, because you cannot undo too much water.

Blend until completely creamy, pausing to shake or tap the cup and blending again. Taste and tune: add a touch more maple syrup if it is too sharp, tiny splashes of water if too thick, or more herb for a greener flavor.

Wash the spinach, gather it into a tight bundle and slice into thin strips. Turn 90 degrees and mince finely, then add to a big salad bowl. Remove the thick stems from the kale, roll the leaves into a ball, slice finely and mince. Add it to the bowl.

Wash the carrot, peeling if you like. Cut it in half across the middle, then slice each half lengthwise into 4 pieces. Cut into thin strips and mince until you have 1 cup. Trim the celery ends, slice the stalks lengthwise into thin strips and mince until you have 1 cup. Add both to the bowl.

Slice the tomato lengthwise into thin strips, turn, and mince into small pieces. Measure ¼ to ⅓ cup and add it to the bowl. If you like, add some olives or shredded raw beet too.

Pour the creamy dressing over the salad. Start with about half and add more to taste.

With clean hands, squeeze and massage the salad firmly for 30 seconds to a minute. The kale will darken, soften and turn tender. Serve right away, or let it sit a few minutes to soften further.